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Description

ESSENTIAL DUTIES & RESPONSIBILITIES:

+ Organizes and coordinates the activities of the Food Safety & Quality Assurance (FSQA) team for implementation of quality and food safety programs (HACCP and SSOP) and procedures.

+ Manages the QA Supervisor on the responsible shift.

+ Monitor activities to ensure team member safety and accurately report any unsafe acts to prevent workplace safety incidents. Coordinate with site safety team for annual LOTO training for FSQA team.

+ Advocates new quality policies and procedures as necessary to ensure high quality products, processes and services.

+ Communicates programs and procedures to FSQA and other plant team members by performing in-class and hands-on training.

+ Maintains good communication and working relationships with the FSQA team, site Operations team and USDA personnel. Ensuring that all USDA regulations are being followed.

+ Acts as a back up to QA Manager for facilitating 3rdparty or customer audits.

+ Interfaces with facility team to assist in problem solving using Root cause analyses wheninvestigating daily personnel and processing incidents.

+ Ensures PPC’s customer quality programs meet or exceed the customer requirements.

+ Communicates issues to site management team to ensure the plant is complying with customer specifications.

+ Complete additional task as directed by QA Manager.

BASIC SKILLS/QUALIFICATIONS:

+ Previous Supervisory experience required.

+ Previous experience in poultry further processing or slaughter preferred.

+ Must have an understanding of USDA and OSHA regulations.

+ Must have proficient computer skills such asMicrosoft Office Suite (Word, Excel, Outlook, PowerPoint, etc.). SAP experience preferred.

+ Strong written and verbal communication/presentation skills.

+ Must demonstrate strong leadership skills.

+ Must become well versed in customers' quality programs in short period of time.

+ Must havegood math and analytical skills.

+ Must be dependable and prompt with strong integrity and work ethic.

+ Self-motivated, flexible and able to adapt to a rapidly changing work environment and able to work well with others.

+ GFSI (specifically BRC) Training preferred.

CANDIDATES ARE EXPECTED TO:

+ Limited travel with overnight stays of 1-4 days.

+ Must be able to work varying days (including weekends) and shifts as needed.

+ Maintain a positive work atmosphere by acting and communicating in manner so that the work is done efficiently and cooperatively with coworkers and leadership teams.

+ Able to work independently and exhibit PPC’s values to uphold the Quality Pillar and FSQA Programs.

+ Able to navigate processing areas and equipment.

+ Recognize and act on incidents and safety risks. Consistently practices and enforces safe work habits and drives those habit throughout the facility.

+ Recognize and act on incidents of food safety and quality risks. Consistently practices and enforces a food safe and quality work habits and drives those habits throughout the facility.

**EDUCATIONAL REQUIREMENTS** :

+ Bachelor’s Degree in Food Science or similar field; or three (3) years related experience and/or training, or equivalent combination of education and training **WORK ENVIRONMENT:** The work environment characteristics described here are representative of those a team member encounters while performing the essential function of this job. While performing the duties of this job, the team member will be exposed to both an office environment and the production environment of wet and/or humid conditions and moving mechanical parts. The noise level in the production environment is usually loud.EOE/Vet/Disabled